Poached Salmon With Sauteed Leeks and Leek-Cream Sauce

• 3 pounds of julienned leeks, white and pale green portions
• 2 tablespoons unsalted butter
• 1 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 onion cut into quarters
• 2 stalks celery cut in big pieces
• 1/4 bunch of fresh parsley
• 2 sprigs of fresh thyme
• 3 bay leaves
• 2 1/2 pounds fillet of salmon without skin
• salt and pepper to taste

1. Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked.
2. Do not brown.
3. Saute for about 15 minutes.
4. Season with salt and pepper.
5. Keep warm.
6. In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain.
7. Add cream and reduce until it reaches sauce consistency.
8. Season with salt and white pepper.
9. Pass through strainer and keep warm.
10. Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water.
11. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt.
12. Boil for 15 minutes.
13. Make six thick scaloppines of salmon.
14. (You can omit this step and slice the salmon into six filets.
15. If so, skip next step and double cooking time.)
16. Roll each scaloppine into shape of cone and fasten with toothpicks.
17. Reduce heat of court bouillon to almost boiling.
18. Carefully submerge fish in water and cook about 2 minutes.
19. Make sure insides are pink.
20. Make mountain of sauteed leeks in center of plate.
21. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

leeks, unsalted butter, white wine, heavy cream, olive oil, onion, stalks celery, parsley, thyme, bay leaves, fillet of salmon, salt

Taken from cooking.nytimes.com/recipes/8847 (may not work)